Saturday, 3 May 2014

Fresh Basil Pesto and Vegetable Pasta

Fresh Basil Pesto and Vegetable Pasta

This is the dish we've pretty much survived on past summer and plan to do so again this time: the usual pasta-of-choice, tossed with fresh, homemade basil pesto, some seasonal vegetables and of course: toasted pine-nuts. The taste is as spring-y or summer-y as it gets! And I love the simplicity it provides: 20 minutes from start to finish and you can serve a delicious, healthy, homemade and fresh meal! Check, check, check and CHECK (yes, capital letters, 'cause it's just that good!!).

Fresh Basil Pesto and Vegetable Pasta

Fresh Basil Pesto and Vegetable Pasta Recipe
The fresh basil pairs up with some good quality extra virgin olive oil, pine nuts and a little parmesan to make up the simple pesto that charms the pasta and will find it's way into every corner of the used variety. Pick out your favourite local in season veggies (brokkoli, spinach, carrots, mushrooms,...) wash, (peel) and slice then heat up some olive oil and stir fry them for a couple of minutes until just done. Season with pepper and (sea) salt then throw in the cooked pasta, mix with the pesto and top with the pine nuts. Best served straightaway with some optional parmesan cheese and olives on the side. Trust me, once you've tried this combination it will be a family favourite for sure! Okay, no more talking writing - just go on and check out the recipe!

Fresh Basil Pesto and Vegetable Pasta Recipe

Fresh Basil Pesto and Vegetable Pasta
- makes three generous servings
For the pesto:
- 2 generous handful of fresh basil leaves (about 1 loose cup)
- 4 Tbsp Olive oil (use the best you can get your hands on)
- 1 Tbsp Pine nuts
- 1 Tbsp grated Parmesan Cheese

- 300g dry pasta of choice
- 2 Tbsp pine nuts
- 1/2 onion
- 2 Tbsp olive oil
- 2 cups/ about 500g mixed vegetables of choice (I used two carrots, four huge mushrooms and some leftover bell pepper)
-optional: grated parmesan, black pepper, sea salt, olives

1. Cook pasta according to package directions.
2. Set your pan on the stovetop to medium high heat then toast the pine nuts for 3-4 minutes until slightly browned on all sides - stirring from time to time to prevent them from burning.
3. Wash, peel and cut your veggies into small, bite-sized pieces.
4. Finely dice your onion. Remove the pine nuts from the pan, add in the olive oil and bring back to heat, then add in the onion dices and stir fry for a couple of minutes before you throw in the remaining vegetables and continue stirring occasionally until they are done (this might take up to 5-10 minutes, concerning which vegetables you used). Season with salt and pepper to your liking.
5. Meanwhile combine all the ingredients for the pesto and blend them into a smooth paste.
6. Once the vegetables and pasta are cooked, add the pasta into the pan with the vegetables and spoon the pesto on top. Mix well and serve tossed with the toasted pine nuts and with some optional grated parmesan, salt, pepper, olive oil and olives on the side. Enjoy!


  1. What a beautiful looking pasta dish! I bet it would be great even cold the next day as an easy pasta salad lunch!

  2. woah all of your pictures are just perfect! :)

  3. This is such a perfect summer meal - fast and fresh! My favorite kind! And gorgeous photos!